Sauteed Sturgeon with Vermouth Dill Sauce

Ready in 1 hour

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1 tb Fresh dill
8 tb Unsalted butter
1 c Dry vermouth
1/4 c Heavy whipping cream
2 tb Shallots -- chopped
2 lb Sturgeon -- slice in thin
1 c Fish stock

Original recipe makes 6 Servings



STEP ONE: The Vermouth Dill Sauce-- Saute shallots in 1 tablespoon butter. Add vermouth and dill; reduce to 1 tablespoon. Add fish stock and reduce again to 2 tablespoons. Add cream, bring to a boil, and whisk in 5 tablespoons butter. Salt and pepper to taste. Keep warm. STEP TWO: The Sturgeon-- Saute the sturgeon in 2 tablespoons butter for 2 minutes on each side. STEP THREE: To serve, divide sturgeon among six plates. Garnish with the Vermouth Dill Sauce. Recipe By : Pierre Pollin of Le Titi de Paris, Arlington Heights, IL From: Date: File

Calories Per Serving: 886 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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